Pasta

Name: Pasta
Brand: Penguin Random House NZ
SKU: 9781984857002
Price: 63.0 NZD
Availability: InStock

The Spirit and Craft of Italy's Greatest Food, with Recipes

By Missy Robbins and Talia Baiocchi

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4.49

( 155 ratings, 21 reviews)

Summary

Pasta by Missy Robbins and Talia Baiocchi is a delightful culinary journey that delves into the art and joy of pasta making. The book offers an insightful exploration of traditional techniques and recipes, interwoven with personal anecdotes and practical tips. It's a celebration of the rich heritage and creativity involved in crafting various pasta dishes from scratch.
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Format: Hardback

$63⁰⁰

Elsewhere:

~~$70⁰⁰~~

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Pasta

$63⁰⁰

Elsewhere:

~~$70⁰⁰~~

Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?

You might enjoy this book if you love the art and craft of homemade pasta. It may appeal to you if you're excited by detailed guidance, personal stories, and innovative recipes that celebrate Italy's cherished culinary traditions. Whether you're a novice or a seasoned cook, this cookbook offers inspiration and techniques to elevate your pasta-making skills.

Pasta

In this hard-working manual for home cooks who aspire to master the art of pasta cooking, the James Beard Award-winning chef/owner of the acclaimed Lilia and Misi in Brooklyn presents recipes for 40 handmade pasta shapes and 100 Italian American, regional Italian and modern dishes.

Description

A stylish, transporting pasta master class from New York City's premier pasta chef, with recipes for 40 handmade pasta shapes and 100 Italian American, regional Italian, and modern dishes.

JAMES BEARD AWARD NOMINEE. A stylish, transporting pasta master class from New York City's premier pasta chef, with recipes for 40 handmade pasta shapes and 100 Italian American, regional Italian, and modern dishes.

IACP AWARD FINALIST. "Missy Robbins brings her extraordinary knowledge and generous heart to teach us to prepare the pastas that made her restaurants, Lilia and Misi, two of the best in the world." — Ina Garten, Barefoot Contessa

ONE OF THE TEN BEST COOKBOOKS OF THE YEAR — San Francisco Chronicle, Boston Globe. ONE OF THE BEST COOKBOOKS OF THE YEAR — Minneapolis Star Tribune, Glamour, Food52, Epicurious.

Food trends come and go, but pasta holds strong year after year. Despite its humble ingredients — made of merely flour and water or flour and eggs — the magic, rituals, and art of pasta making span over five centuries. Two ingredients are turned into hundreds of stuffed, rolled, extruded, dried, stamped, and hand-cut shapes, each with its own unique provenance and enrobed in a favoured sauce.

New York City chef Missy Robbins fell in love with Italian food and pasta twenty-five years ago. She has been cooking, researching, and studying her way across Italy ever since, which led her to open two of America's most renowned pasta restaurants, Lilia and Misi. With illustrated step-by-step recipes for handmaking forty of the most versatile pasta shapes and one hundred recipes for Italian American, regional Italian, and Robbins's own best pasta dishes, plus two dozen vegetable sides, this is the hard-working manual for home cooks who aspire to master the art of pasta cooking.

Whether making pasta sheets for lasagna or stamping out pasta "coins" for Corzetti with Goat Cheese and Asparagus — or even buying handmade pasta to make Tagliatelle with Porcini, Rosemary, and Garlic — Robbins provides all the inspiration, instruction, and encouragement required to make pasta exceptionally well. Evocatively photographed with nearly 100 full-colour mouthwatering photos of pasta dishes and twenty images from Italy, this is a richly illustrated ode to the ingredients, recipes, and craft that have made pasta the most popular fare of a beloved cuisine.

Book Hero Magic summarised reviews for this book. While it's new and still learning, it may not be perfect - your feedback is welcome! HOW HAS THIS BEEN REVIEWED?

iPasta by Missy Robbins and Talia Baiocchi is lauded as a comprehensive and artistic exploration of Italy's cherished dish, with a detailed guide to pasta shapes and innovative recipes like espresso-flavoured pasta dough. Celebrated for its user-friendly approach, the book is described as a pasta encyclopedia for both professional chefs and passionate home cooks, praised for its blend of craft, storytelling, and dedication to the art of pasta making. The volume is commended for capturing the essence of Italian pasta rituals through its storytelling and imagery, with recipes ranging from traditional favourites to modern culinary innovations.

Book Details

INFORMATION

ISBN: 9781984857002

Publisher: Potter/Ten Speed/Harmony/Rodale

Format: Hardback

Date Published: 26 October 2021

Country: United States

Imprint: Ten Speed Press

Illustration: 160 photos, 60 illustrations

Audience: General / adult

DIMENSIONS

Width: 197.0mm

Height: 267.0mm

Weight: 0g

Pages: 368

Collections

Cook Books & Recipes Cooking & Food Missy Robbins Non-Fiction Penguin Books Talia Baiocchi

About the Author

Missy Robbins is the James Beard Award-winning chef/owner of acclaimed Lilia and Misi restaurants; the co-founder of MP, a pasta and specialty foods brand; and co-founder of Grovehouse, a hospitality company. Over the course of her decades-long career, she has been profiled in a range of publications, from Vanity Fair to InStyle to the New York Times. She lives, makes pasta, and cooks in Brooklyn. Talia Baiocchi is the founder and editor in chief of PUNCH, the author of Sherry and Spritz, and a food and drink writer who lives, and works, in Brooklyn.